Some might say I overdid it for July 4th … Sliders, Ribs and Barbecue, Beef Tenderloin just to name a few things we enjoyed. Ribs for 22 was a little over the top, but so worth it!
Maybe you overdid and indulged a little too and you’re looking for something a little lighter. I’ve got just the thing! I’m taking you back to a recipe from last summer’s newsletter Mediterranean Turkey Burgers. This recipe was offered by a close friend and great cook, Hester Hodde. We served to rave reviews last summer at a dinner hosted in Perry and Bob Lucas’s beautiful home at Grandfather. You will love these burgers for simple weeknight dinners and you will wow your guests when you serve at your next dinner party … all the while feeling so very healthy!
To enjoy with the entire Mediterranean Turkey Menu, visit the BLOG on the EE website.
MEDITERRANEAN TURKEY BURGERS
Serves 6 Hester Hodde
1 8.5-oz jar julienned sundried tomatoes in olive oil and herbs
2 lbs ground turkey
8 oz feta cheese, crumbled
½ cup chopped basil
2 tbsp Worcestershire sauce
2 tsp salt
Drain tomatoes and chop.
In a large bowl, using your hands, mix all ingredients. Form into 6 patties.
Place turkey burgers on a foil-lined baking sheet. Sear under the broiler for 5 min until well browned. You may also sear in a pan on the stovetop.
Cover with foil. Reduce oven temperature to 250° and cook for 5–10 min until just done, 170–180°.
Do not overcook!
- Recipe may be prepped one day in advance.
- For the ground turkey, be sure to avoid all white meat (99% lean) and use a mix of white and dark (85% lean) for more moist, flavorful burgers.
- Turkey burgers will shrink as they cook.
- Hester recommends California Sun Dry tomatoes.
- You may want to use disposable food-prep gloves to mix and form the burgers.
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